One Pot Chili Mac and Cheese Soup
A quick and easy one pot chili mac and cheese soup that will satisfy even the pickiest eaters. Ready in under 30 minutes for those busy weekday nights.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 9 oz extra lean ground beef
- 4 cups beef broth
- 14 oz diced tomatoes
- 1 ½ cups cooked (or canned) kidney beans, drained and rinced
- 2 ½ teaspoon chili powder
- 11/2 teaspoon cumin
- salt and pepper to taste
- 10 oz uncooked macaroni elbow pasta
- 1 ¼ cups shredded cheddar cheese
Instructions
- Heat the oil on medium heat in a large saucepan. Add the garlic, onion and ground beef, and cook until the ground beef is browned, around 5-8 minutes, making sure to crumble the ground beef while cooking.
- Once the ground beef is browned, add in the beef broth, tomatoes, kidney beans, chili powder, cumin, salt and pepper. Bring to a boil, then allow to simmer. Mix in the pasta, and cook for an additional 10-15 minutes, or until the pasta is completely cooked. Mix in the cheese.
